METHOD :
1️⃣ Make the Crust:
In a food processor, combine flour, salt, and sugar. Add cold butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, until the dough comes together.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the dough and fit it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork and refrigerate for 15 minutes.
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10-12 minutes, until golden. Let cool completely.
2️⃣ Make the Filling:
In a medium saucepan, whisk together milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened.
In a separate bowl, whisk the egg yolks. Gradually add 1 cup of the hot milk mixture to the yolks, whisking constantly, then pour the mixture back into the saucepan.
Cook for 2-3 minutes, stirring constantly, until the custard is thick and bubbly.
Remove from heat and stir in vanilla extract and shredded coconut. Let cool slightly, then pour into the baked crust. Cover with plastic wrap (directly on the surface) and refrigerate for at least 4 hours.
3️⃣ Make the Topping:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled pie filling. Sprinkle with toasted coconut.
4️⃣ Serve & Enjoy:
Slice and serve chilled. Enjoy the creamy, coconutty goodness!
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